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The Trinidad scorpion, or Trinidad scorpion, or Capsicum chinense, is a chili pepper originally from Trinidad (hence its name). According to the most accredited reconstructions, the merit of the birth of this pepper is due to the farmer Wahid Ogeer, who has the merit of having cultivated the first example of this hot pepper, a combination of habanero, Scottish bonnet and ghost pepper. Chilli lovers will certainly find something for their teeth!
Trinidad scorpion warnings
Before understanding how to grow the Trinidad scorpion, it is certainly useful to make some preliminary warnings.
In particular, common sense must prevail! Handling "extreme" peppers like these, especially around children and other people unfamiliar with its extreme spiciness, can be potentially dangerous to health. Dairy products like milk, ice cream or yogurt and starches like bananas, crackers or bread can help calm the burn, but don't count on it too much, considering that we are talking about a truly “record” chili.
In short, eating one of these peppers means crying, sweating, feeling intense pain and even hallucinating! These peppers rarely send someone to the hospital (except in the event of an allergic reaction or health problems with the heart or lungs), but if in doubt, handle and use them with particular care.
Read also: Sowing the chili, how to do it and when
How to grow the Trinidad scorpion pepper plant
The harvest begins between late spring and early summer. These plants grow in areas with mild and warm temperatures: theoretically, the best temperature for growing a Trinidad Discoverion pepper plant is between 24 and 30 degrees.
A single plant of Trinidad scorpion chili can produce hundreds of chili pods. The pods have a shiny and wrinkled peel, with grooves that go from the top to the bottom of the chilli. The Trinidadian scorpion has a long, thin tail at the bottom of the pod, similar to the tail of a scorpion: hence, its so peculiar appellation!
As the pepper grows, its color changes from bright green to golden yellow, and then to bright red. The result is a chilli with a fat shape, with a final size between 1.5cm and 7cm.
Trinidad scorpion chili seeds
It is not difficult to buy online Trinidad scorpion chili seeds and it is quite simple to germinate purchased seeds, if they are of good quality. Remember to respect the temperatures, on average hot, which will allow to obtain more resistant shoots.
Of course, if you don't want to deal with the preliminary phase, you can also choose to buy one of these ready-made plants with their "fruits" directly.
Trinidad scorpion pepper flavor
Aside from the very intense heat, Trinidad scorpion pepper has a very tender and fruity flavor which gives it a sweetish combination. Since this variety is one of the hottest you can grow and the spicy effect will creep in on you very persistently, the aromas of the chili will probably only be felt in the early tasting stages, before your mouth is on fire and only smells. the spicy.
Trinidad scorpion Moruga
Originally from the district of Moruga in Trinidad and Tobago, this chili is ranked as the second hottest chili in the world.
Growing ghost peppers
The ghost pepper, once considered the hottest pepper in the world, originated in northeastern India. This chili was not introduced to the Western world until recently, when the competition in the race for the hottest chili in the world opened.
Its taste tends to be sweet and smoky, but in a matter of seconds the fiery heat will make its appearance in your mouth. Ghost chili plants also perform at their best in warm, sunny environments.
On the sidelines of this study on Trinidad scorpion pepper, we can only share some final reflections.
Created by Wahid Ogeer of Trinidad, the Trinidadian scorpion is native to the Moruga district, and New Mexico State University's Chili Pepper Institute identified this pepper as the newest hot pepper in the world as of February 2012. The current keeper of the world record in spiciness is the Carolina Reaper, but you will probably not notice differences in spiciness, considering that we are talking about two foods that have really "hot" peaks until recently remotely imaginable!
Aside from the heat, Trinidad Moruga scorpion has a tender fruity flavor, making it a very special combination for lovers of super spicy food. Paul Bosland, a chilli expert and director of the Chile Pepper Institute, experimented on his skin - indeed, on his mouth - this pepper, reporting that its maximum level of spiciness does not manifest itself immediately, but increases with the passing of seconds and minutes, thus representing a surprise that is certainly not pleasant if your palate is not sufficiently prepared for these "temperatures".
In any case, our final suggestion can only be to relate with particular attention to this food, avoiding handling it too lightly, especially if you are not an expert on "extreme" foods. Naturally avoid making it taste to people who could have problems following its intake (such as allergic ones or people who have heart and lung diseases) and always remember - if you want to taste it - to start tasting with an extremely small portion , which will allow you to reduce, as far as possible, the prejudices that you may suffer from its hiring.